Coconut Rum Bombe Alaska

Allergens

Nuts, Dairy

Ingredients

• 6 oz dark chocolate (85% cocoa)
• 1/2 cup unsalted butter
• 1/4 cup coconut milk
• 1 tbsp coconut rum
• 1/2 tsp vanilla extract
• 4 large egg whites
• 1/2 cup granulated erythritol
• 1 1/2 cups macadamia nuts, roughly chopped
• 1 tbsp coconut oil

Instructions

1. Begin by making the chocolate mousse. In a double boiler, melt the chocolate and butter together. Stir until smooth. Set aside to cool slightly. In a separate bowl, combine the egg whites and erythritol. Using an electric mixer, whisk on high speed until stiff peaks form. Gently fold the beaten egg whites into the cooled chocolate mixture. In a saucepan over medium heat, warm the coconut milk with the rum and vanilla extract. Stir in the meringue mixture, then pour the whole mix into a clean bowl. Refrigerate until set. For the praline, line a baking sheet with parchment paper. In a saucepan over medium heat, melt the coconut oil and add the macadamia nuts. Cook for 2 minutes, then pour onto the prepared baking sheet. Cool completely before breaking into pieces.

Chef’s Insight

The key to this dessert is the contrasting textures - from the silky mousse to the crunchy praline.

Notes

This dessert is keto-friendly and gluten-free.